Kitchen Manager

Core Responsibilities

• Team Leadership: Recruit, hire, train, and manage all back-of-house staff, including line cooks, prep cooks, and dishwashers.
• Scheduling: Create balanced weekly staff schedules that align with labor budget targets and peak business hours.
• Inventory Management: Conduct regular inventory counts, order food and supplies, and maintain strong vendor relationships.
• Financial Control: Track food and labor costs, implement waste-reduction strategies, and maximize kitchen profitability.
• Quality Control: Enforce portion sizes, presentation guidelines, and prep procedures to guarantee consistent food quality.
• Compliance & Safety: Maintain strict health, sanitation, and safety standards, ensuring full compliance with all local health codes.
• Equipment Care: Inspect commercial kitchen equipment regularly and coordinate routine maintenance or emergency repairs.

Qualifications & Skills

• Experience: 2–4 years of commercial kitchen experience, with at least 1–2 years in a supervisory or management role.
• Certifications: Current ServSafe Manager certification (or local equivalent) required.
• Technical Skills: Basic computer proficiency, including experience with POS systems and inventory management software.
• Physical Stamina: Ability to stand for long periods, work in a high-temperature environment, and lift up to 50 pounds.
• Availability: Flexibility to work a varied schedule, including nights, weekends, and holidays.
• Must be fluent in English and Spanish.

Reports To: General Manager / Owner
Job Type: Full-time